Explore chapters and articles related to this topic
Quantifying food drying rates from NMR/MRI experiments: Development of an online calibration system
Published in Drying Technology, 2019
Yichuan Jiang, Xin Jin, Fangfang Xu, Xiao Dong Chen
For the MRI measurements, SPIN ECHO sequence was used to obtain proton density weighted images. An image was taken in every 30 min for each sample. The main parameters were slice width = 4 mm, slice gap = 1 mm, time repetition (TR) = 2000, time echo (TE) = 15 ms, average =16.